Crockpot New England Chuck Roast Recipes

SLOW-COOKER NEW ENGLAND POT ROAST

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

CROCKPOT NEW ENGLAND POT ROAST

Steps:

• Sprinkle roast with seasonings.
• Place onions, carrots and celery in crockpot and top with meat.
• Add bay leaf, vinegar and water. (Remove the bay leaf before serving.)
• Cover pot and cook on low 5 to 7 hours or meat is tender.
• Remove meat and turn on high.
• Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.
• Meanwhile, melt butter in saucepan.
• Stir in instant onion and flour.
• Drain 1 1/2 cups of broth out of cooking pot.
• Pour broth, horseradish and salt into saucepan.
• Cook over low heat, stiring constantly, until thickened and smooth.
• Serve sauce over roast, with vegtables.

NEW ENGLAND POT ROAST

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.

HEARTY NEW ENGLAND DINNER

Steps:

• Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

CROCKPOT NEW ENGLAND CHUCK ROAST

Steps:

• Sprinkle roast with salt and pepper. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf. Mix vinegar, bouillon cubes and water. Pour over roast and vegetables. Cover pot and cook on LOW 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges cover and cook on HIGH 15-20 minutes or until cabbage is done. SAUCE: Meanwhile melt butter in a saucepan. Stir in minced onion and flour. Drain 1 1/2 cup of beef broth out of the crockpot. Add broth, horseradish and and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve over roast with vegetables.

NEW ENGLAND CROCK POT ROAST

Steps:

• Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
• Place beef on top of vegetables.
• Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove 2 cups of juices from crock pot and put into small sauce pan.
• Mix corn starch with 2 T cold water and then add to juices.
• Bring to a boil while stirring constantly until thickened.
• Serve gravy over meat and vegetables.